scholarly journals Reaction kinetics of lactic acid fermentation from bitter cassava (Manihot glaziovii) starch by Lactobacillus casei

2021 ◽  
Vol 26 (1) ◽  
pp. 7
Author(s):  
Setiyo Gunawan ◽  
Nurul Rahmawati ◽  
Rona Bening Larasati ◽  
Ira Dwitasari ◽  
Hakun Wirawasista Aparamarta ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Amylose Content ◽  
Starch Content ◽  
Industrial Scale ◽  
Acid Fermentation ◽  
Biochemical Reactors ◽  
Bitter Cassava ◽  
Manihot Glaziovii ◽  
Flour Production

One of the utilizations of bitter cassava is modified cassava flour (Mocaf) production using the fermentation process by Lactobacillus casei. The Mocaf has potential as the future of food security products. It has a characteristic property similar to wheat flour. Lactic acid was also produced as a by‐product during fermentation. After 40 h of fermentation, the proximate composition content of Mocaf was lactic acid content of 0.000928 g/L, hydrogen cyanide levels of 0.02 ppm, starch content of 59.13%, amylose content of 12.98% and amylopectin content of 46.15%. In the scaling‐up process from a laboratory scale to a pilot and industrial scale, modeling is needed. There are five equation models used to describe the kinetic reactions of lactic acid from bitter cassava starch: Monod, Moser, Powell, Blackman, and Product Inhibitor. Each parameter was being searched by a fitting curve using sigmaplot 12.0. The best result in terms of the highest R2 (0.65913) was obtained in the Powell equation with the value of µmax of 1.668/h, Ks of 123.4 g/L, and maintenance rate (m) of 4.672. The kinetic data obtained can be used to design biochemical reactors for industrial scale Mocaf flour production.

scholarly journals Catechin-rich Tea Extracts Improve the Lactobacillus casei Growth During Lactic

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Dan VODNAR ◽  
Floricuța RANGA ◽  
Oana POP ◽  
Carmen SOCACIU
Keyword(s):  
Lactic Acid ◽  
Growth Factors ◽  
Protective Effect ◽  
Health Effects ◽  
Green Tea ◽  
Biomass Production ◽  
Lactobacillus Casei ◽  
Black Tea ◽  
Acid Fermentation ◽  
Phenolics Compounds

Tea is rich in polyphenols and phenolics compounds that have been widely reported to have beneficial health effects. The aim of this study was to investigate the ability of catechins, major phenols in tea, to act as growth factors for Lactobacillus casei during lactic acid fermentation. Major catechins presented in tea extracts are gallocatechin, catechin, epigalocatechin, galocatechingalat, epicatechingalat, catechingalat. Different concentrations of green tea and black tea extracts have been added to MRS model media. Growth and viability of Lactobacillus casei was positively affected by the addition of green tea and black tea extracts. This indicates that green tea and black tea addition exert protective effect on Lactobacillus casei growth in MRS media, increasing the viability and biomass production, probably by acting as metabolic enhancer. This results indicated the posibility of using green tea and black tea as metabolic enhancers for the growth of Lactobacillus casei. 

scholarly journals Enzymatic hydrolysis of bitter cassava and Gadung starches with different compositions at low temperature

2018 ◽  
Vol 156 ◽  
pp. 01009
Author(s):  
Hargono Hargono ◽  
Andri Cahyo Kumoro ◽  
Bakti Jos
Keyword(s):  
Enzymatic Hydrolysis ◽  
Low Temperature ◽  
Optimum Condition ◽  
Starch Content ◽  
Reducing Sugar ◽  
Hydrolysis Time ◽  
Bitter Cassava ◽  
Manihot Glaziovii ◽  
Hydrolysis Of ◽  
Granular Starch

The effect of compositions of bitter cassava (Manihot glaziovii) and gadung (Dioscorea hispida Dennst) starches on reducing sugar during hydrolysis using granular starch hydrolyzing enzyme (GSHE) was studied. All hydrolyses were conducted at concentration of substrate was 200 g.L-1, while concentration of enzyme was 1.5 % (w/w), during of hydrolysis time 24 h, at 30°C. Mass compositition of bitter cassava and gadung starches were 9:1 to 1:9 The increase gadung starch compositions will decrease the reducing sugar. The optimum condition of the process using concentration of substrate 200 g.L-1 with compositions of bitter cassava and gadung starches was 9:1 at 18 h. It was found that reducing sugar was 50.20 g.L-1. The concentration of reducing sugar mainly depend on starch content on bitter cassava, it is much bigger than the gadung starch.

scholarly journals A study on Lactic Acid fermentation of Sugar Palm (Arenga Pinnata) sap by Lactobacillus Casei

2014 ◽  
Vol 17 (2) ◽  
pp. 65-71
Author(s):  
Nhat Minh Dang ◽  
Trung Quang Nguyen
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Ammonium Sulphate ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Microbial Culture ◽  
Acid Fermentation ◽  
Lower Ability

This study aimed to evaluate the effect of various factors on the yield of lactic acid fermentation using sap from sugar palm and Lactobacillus casei. The sugar palm sap after harvesting, pretreatment was added with ammonium sulphate, calcium carbonate and microbial culture at density of 109 cells/ml and let fermented for acid lactic production. The results of the experiments showed that the culture size, amount of added ammonium sulphate and calcium carbonate had significant effect on lactic acid production. The most appropriate parameters determined were culture size of 5%, ammonium sulphate of 3.0 g/l and calcium carbonate of 4.0 g/l. Meanwhile, the optimum period of fermentation was 100 h, which gave the yield of lactic acid production of 22.30 g. Lactobacillus casei was considered to have lower ability to effectively produce lactic acid from sugar palm sap compared to Lactobacillus plantarum

scholarly journals Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)

2021 ◽  
pp. 29-42
Author(s):  
Rahmat Folashade Zakariyah ◽  
Micheal Oluwaseyi Ojo ◽  
Kamoldeen Abiodun Ajijolakewu ◽  
Kudirat Bolanle Saliu ◽  
Risikat Nike Ahmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Nitrogen Source ◽  
Substrate Concentration ◽  
Lactobacillus Casei ◽  
Inoculum Size ◽  
Lactic Acid Fermentation ◽  
Partial Purification ◽  
Acid Fermentation ◽  
Cassava Peel ◽  
Source Concentration

The demand for lactic acid is steadily increasing due to the desire of its bioproduction over chemical synthesis. The associated cost, however, is a significant hurdle. This study reports lactic acid fermentation by Lactobacillus casei ATCC334 from cassava peel. It investigates the effect of unhydrolysed cassava peels, acidic, alkali hydrolysates; fermenting pH; substrate concentration; nitrogen source concentration; duration; and inoculum size. An attempt at a cheaper purification and recovery protocol relative to those currently in use was similarly performed. Acidic hydrolysate yielded 10.53%, unhydrolysed substrate gave 4.80% with alkali hydrolysate yielding 4.75%. The highest LA yield was obtained at pH 6.0, 2.0% v/v inoculum size, 25% w/v substrate concentration, 5% nitrogen source concentration. A post-optimisation combination yielded 18.3% LA suggesting that one-factor-at-a-time may be unsuitable for optimisation studies involving cassava peel and L. casei ATCC334. FTIR spectra of product suggests effective partial purification. Hence, an improvement in the optimization strategy for production is recommended for subsequent study.

scholarly journals Production of sweet corn milk yogurt using Lactobacillus casei

2021 ◽  
Vol 332 ◽  
pp. 02001
Author(s):  
Huynh Xuan Phong ◽  
Phan Le Bao Ngoc ◽  
Nguyen Ngoc Thanh ◽  
Bui Hoang Dang Long ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Concentration Ratio ◽  
Sweet Corn ◽  
Food Product ◽  
Fermented Food ◽  
Cow Milk ◽  
Bacterial Concentration ◽  
Acid Fermentation ◽  
Fermentation Time

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

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